Dublin restaurant receives warning letter from health department


A downtown Dublin favorite is warned to clean up its act. And a brand new East Columbus restaurant gets off to a rough start with the health department.

Teriyaki Express at 1490 East Livingston Avenue just opened a month ago. During that time, it hass had two inspections with 13 critical violations. Some of them are repeat violations, which is why Columbus Public Health placed the business under extra monitoring.

Recent critical violations include:

–      Person in charge day of inspection was unable to calibrate the food thermometer.

–      Inspectors found eggs stored above celery and carrots.

–      Raw shrimp holding at 50 degrees, raw beef 48 and raw chicken 46.

According to Ohio state law, cold foods must be refrigerated at 41 degrees or below.

The Cleveland businessman who owns Teriyaki Express told NBC ’s Tom Sussi that he has addressed the health department’s concerns, and is working hard to get Up To Code.

Now over to the Brazenhead, 56 North High Street in Dublin.

In its last inspection, inspectors uncovered 18 violations including five critical ones.

Violations include:

–      An accumulation of food soil on the slicer blade.

–      Turkey holding at 45 degrees, chicken between 43-45, and both pork and cheese 44.

Because of“repeat uncorrected violations and/or failure to maintain sanitary conditions,” the Franklin County Public Health Department issued the business a Warning Letter.

Both restaurants will soon have follow up inspections.

Mouse droppings found in Columbia restaurant



COLUMBIA, Mo. – Inspectors handed Formosa nine violations after they found mouse droppings next to food that would be served to customers.

The inspection report from the Boone County/Columbia Public Health Department shows Formosa received five critical violations for mouse droppings, a soiled pot inside a bin full of a cabbage and raw food stored above ready-to-eat foods, among others.

The inspection report said the department visited the restaurant again on Tuesday and all critical violations were corrected.

Because the mouse droppings were found in a food storage room, it can be difficult for a customer to get an idea of how clean a restaurant’s kitchen is.

Emilee Follett, vice president of product development at State Food Safety, said one way to get an idea about the cleanliness of a restaurant, is to visit the bathroom. She said if the bathroom is clean, it’s a good indicator their kitchen is, too.

State Food Safety partners with health departments to provide food safety training.

Follett said it’s important to store foods in a certain order. State Food Safety’s image below shows how a restaurant refrigerator should be organized to help avoid bacteria contamination.

Image courtesy of State Food Safety

Formosa was not in compliant with health department regulations because the inspector found raw food stored above ready-to-eat food items.

The department’s policy states that all critical violations are corrected while the health inspector is still present. If they can’t be corrected, a follow-up inspection is scheduled.

ABC 17 News crews visited Formosa, but they declined an interview.

Click here to download a spreadsheet with all of the past week’s inspection data.

All eateries inspected since April 3:

Formosa: 4/5, all critical violations were corrected during a reinspection on 4/9

  • Five critical violations: Mouse droppings found in the dry-food storage area, a soiled pot was inside a bin full of cabbage, raw food was stored above ready-to-eat foods throughout the restaurant and no sanitizer test strips were present.
  • Four non-critical violations: Soiled walls, floors and equipment through the food-prep area, food containers were not covered and left unprotected, some cutting boards need to be resurfaced and there was not enough light in the walk-in cooler.

Taco Bell (East Nifong): 4/8, follow-up scheduled for 5/8

  • Two critical violations: Spider webs found behind the fountain drink machine in the lobby and no paper towels were located at a hand sink
  • Three non-critical violations:  Broken floor and wall tiles and multiple employees were missing food handler cards.

La Siesta (North Ninth Street): 4/8

  • Two critical violations: Potentially hazardous food was held longer than seven days and not date-labeled. Soiled lids were resting inside a container with chicken inside.
  • One non-critical violation: Standing water in the dish area needed to be drained and a cooler needed to be cleaned by the next routine inspection, according to the inspection.

Las Margaritas (St. Charles Road): 4/4

  • Four critical violations: Potentially hazardous, ready-to-eat foods were not date-labeled, raw food was stored incorrectly, utensils with soiled areas were put away as clean and the inspection report said the utensils were washed, rinsed and sanitized by management and there wasn’t any soap at a hand sink.
  • One non-critical violation: Single-service cups were used as reusable scoops.

Lakota Coffee Company (South Ninth Street): 4/3, all critical violations were corrected by an inspection on 4/9

  • Two critical violations: Sliced meats were not date-labeled and foods were above the correct temperature.

China Star: 4/5

  • Two critical violations: Dented can inside the restaurant and the hand sink was used to dump items.
  • Two non-critical violations: Sanitizer rags were stored with raw chicken and restroom doors are not self-closing.

1839 Taphouse: 4/9

  • Three non-critical violations: Floor and shelves were soiled and there was a hole under four sinks.

Jersey Mike’s Subs: 4/9

  • One critical violation: Slicer was soiled with food debris.
  • Two non-critical violations: Vents were not free of dust, dirt or debris. All prepackaged baked foods were not labeled properly. The inspector noted it should be labeled with its name, ingredients, quantity, place of manufacturer and allergens.

Angelo’s: 4/9

  • Two critical violations: Soiled knife was stored as clean and cooked pasta noodles did not have a date on them. The inspector said the knife was washed, rinsed and sanitized on-site.
  • Four non-critical violations: Floor and wall under a dish machine is soiled, along with a cooler. A baseboard is also in disrepair, which makes it not smooth or easily cleanable.

Harold’s Doughnuts (Ninth Street): 4/5

  • One critical violation: Wooden spoons were stored as clean, but had cracks and were not smooth or easily cleanable.
  • Two non-critical violations: Clean utensils were stored on cardboard and employees were missing food handler/manager cards. 

Prenger Foods (Hallsville): 4/5, follow-up inspection scheduled for 4/10

  • One critical violation: The temperature in the deli meat and cheese display was too warm. It it supposed to be at 41 degrees or below.
  • Two non-critical violations: Soiled goods above the stove, fryer and oven, light bulbs were uncovered in a cooler.

Wilson’s in the District: 4/3

  • One critical violation: The inspector noted the snack bar was not sanitizing its dishes after they were used.
  • Two non-critical violations: No thermometer in a cooler and single-service items were used as a scoop.

Subway (East St. Charles Road): 4/4

  • One non-critical violation: Soiled sink nozzle.

Backdoor Lounge: 4/5

  • One non-critical violation: Leaking sink.

Eateries without any violations during the time of inspection:

  • Addison’s (Cherry Street): 4/3, a consumer advisory was added to the menu.
  • Aldi (East Green Meadows): 4/3
  • Billy Hinson Whole Hog (mobile concession):  4/8, commissary inspection.
  • Casey’s (El Chaparral): 4/8
  • Columbia Manor (senior care facility): 4/5
  • Confetti Craft Co.: 4/3
  • HyVee Gas (West Broadway): 4/8, the critical violation was corrected from an inspection on 4/1.
  • Joy’s Carry Out and Catering Service: 4/5, no food was present during the inspection.
  • Kansas City Ice Cream Co.: 4/4
  • Main Squeeze: 4/9
  • Nikko Enterprises: 4/5
  • Old Hawthorne Golf Snack Bar: 4/9
  • Osaka: 4/3, all critical violations were corrected from an inspection on 3/27.
  • Teller’s: 4/5, all critical violations were corrected from an inspection on 4/2. The inspection said the ice machine is “free of mold.”
  • The Crepe Cart of Columbia: 4/6, no food was being prepared during the inspection.
  • Via Pizza Tree (mobile concession): 4/3

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Bobby Flay talks keys to success, who he wants to cook for him and first seafood spot

Bobby Flay is one of the biggest names in the culinary world. He built his distinguished reputation by starring in several cooking shows and creating many well-known restaurants across the nation.

The celebrity chef’s latest business venture, Shark, at the Palms Casino Resort in Las Vegas, officially opened this weekend and marks Flay’s first time experimenting with a seafood restaurant. He said he is “very, very excited” about the big moment.

“Some people say to me, ‘Why are you opening another restaurant? You don’t have to do this.’ Well, I do because I want to,” he said in an interview with “Good Morning America.” “It’s the thing that makes me get excited about waking up in the morning; being able to come here, cook, create a new concept, train new staff, inspire younger people to do the same thing that I’m doing and, of course, ultimately making the customers happy.”

That excitement is how he’s built his career and one of the factors he attributes his success to.

“This is something I talk to my daughter — who’s now 22 years old — about is that work ethic is really the most important thing,” he said. “Not every day that you go to work is magic going to happen, but if you continue to go and try to make whatever you’re doing better each day, ultimately I don’t think you can lose.”

Flay says his work ethic has always been “pretty robust.”

“I dropped out of high school, so I’ve always learned what life has given me and what’s in front of me,” he said. “I make decisions based on moments not based on long-term analysis.”

Being part of the intersection of food and media is another factor he says helped him build his career.

“Before I started cooking professionally, there was no Food Network or anything like that. Media and food had nothing to do with each other. Clearly, that’s changed, and I’ve been part of that growth,” he said. “A little bit has to do with the fact that I was in the right place at the right time.”

Flay’s foray into seafood

Shark, which has been a few years in the making, according to Flay, is named after an art piece that’s part of the casino’s $690 million remodel.

“The original broad idea was to have a seafood restaurant, a fish restaurant,” Flay said. “There’s a lot of contemporary art, and it was explained to me that when you walk into the hotel the very center bar is going to have a Damien Hirst shark over it, and I knew what that looked like because they had commissioned it.”

“When I was thinking about a name for my fish restaurant, I was like ‘I’m going to call it Shark, based on that,” he added. “I always look for moments of fate of some sort to help name restaurants because it’s really hard to name restaurants.”

The Unknown Center Bar is seen with Damien Hirst's (David Becker/Getty Images, FILE) The Unknown Center Bar is seen with Damien Hirst’s “The Unknown” art piece at the Palms Casino Resort on May 17, 2018, in Las Vegas.

He said that Shark, which is part of the Palms’ new restaurant collection, relates to his other joints in that it sticks to his love of big flavors on the menu.

“I use a lots of different chili peppers in my food to really spark the dishes, and in this particular case I took a cue from a lot of ingredients from South America because I knew I wanted to have a sushi-sashimi concept in it as well,” he said.

“There’s a big Japanese community in Peru, so they utilize a lot of chili peppers in their cuisine over there, and I knew that I wanted to utilize those in the cooked food and also raw food,” he added.

The restaurant adds to Flay’s long list of businesses, and the chef says he doesn’t have any desire to slow down.

At the heart of it, he believes he thrives with his businesses because he stays true to his roots.

“I’ve always really stayed focused as to what I am, which is a cook,” he said. “I’m a through and through, my fundamentals of what I do is I cook every day, whether it’s in my restaurants, on my television shows or in my homes, I’m always cooking, so I never get blinded by the bright lights. That’s just, to me, sort of a sideline. It kind of just happens on its own.”

“The most important thing is that I make the food good, no matter where I am,” he added.

5 questions with Flay

Since Flay is no stranger to competition, starring on “Beat Bobby Flay” on the Food Network, we decided to put him up to a challenge of our own. We asked him some burning quick-fire questions we’ve been dying to know! Check out what he had to share:

Favorite dish you’ve ever cooked?

“I have a dish at Mesa Grill, my first restaurant that I owned and there’s still one in Las Vegas here at Caesars Palace, the shrimp and roasted garlic tamale. It’s the most signature dish that I have.”

Last meal you would eat before you die?

“Cheeseburger with two slices of American cheese and a giant ice cream sundae.”

Would you cook it yourself?

“No!”

Favorite city to eat in?

“I’m a native New Yorker. I think the best food in the world is in New York City. That would create a debate with lots of people, but I just think that you can go to Italy and find the best Italian food there, you can go to Paris and find the best French food in France, but if you want great French food, Italian food, seafood, steaks, Greek, Middle Eastern, you name it — New York has it.”

Who is one celebrity chef that hasn’t cooked for you that you would like to?

“I want Gordon Ramsay to cook for me, and I want to tell him exactly how I want it cooked.”

Global Passive Infrared Motion Sensor Market Report includes Market potential Growth with market share analysis Manufacturing Process, Machinery, Raw Materials, Cost and Revenue 2024

Passive Infrared Motion Sensor

The Passive Infrared Motion Sensor Market report firstly introduced the Passive Infrared Motion Sensor basics: definitions, classifications, applications, and market overview; product specifications; manufacturing processes; cost structures, raw materials and so on. Then it analyzed the world’s main region market conditions, including the product price, profit, capacity, production, supply, demand, and market growth rate and forecast etc. In the end, the report introduced new project SWOT analysis, investment feasibility analysis, and investment return analysis.

Global Passive Infrared Motion Sensor Market (2019-2024) Key Company’s:

  • Nestle, Danone, Abbott, Mead Johnson, The Kraft Heinz, Meiji Holdings, Beingmate Baby & Child Food, Synutra, Pfizer

Get Sample PDF of Report with Your Corporate E-mail [email protected] https://www.360researchreports.com/enquiry/request-sample/13063878

Overview of the Passive Infrared Motion Sensor Market Report: “Infant formula, or baby formula, is a manufactured food designed and marketed for feeding to babies and infants under 12 months of age, usually prepared for bottle-feeding or cup-feeding from powder (mixed with water) or liquid (with or without additional water). The U.S. Federal Food, Drug, and Cosmetic Act (FFDCA) defines infant formula as “a food which purports to be or is represented for special dietary use solely as a food for infants by reason of its simulation of human milk or its suitability as a complete or partial substitute for human milk”..”

Passive Infrared Motion Sensor Research Scope:

This report focuses on the Infant Formula in global market, especially in North America, Europe and Asia-Pacific, South America, Middle East and Africa. This report categorizes the market based on manufacturers, regions, type and application.

In 2017, the starting milk formula segment was valued a little under US$ 13 Bn and is estimated to reach a significant valuation of more than US$ 33 Bn by the end of the year of assessment (2025).

The worldwide market for Infant Formula is expected to grow at a CAGR of roughly xx% over the next five years, will reach xx million US$ in 2023, from xx million US$ in 2017

Analyses & Display the competitive situation among the top manufacturers of Passive Infrared Motion Sensor, with sales, revenue, market share and price in 2019 and 2024.

End users/ Applications of Passive Infrared Motion Sensor market (status and outlook for major applications/end users, sales volume, market share and growth rate for each application): 

  • 0-3 Months
  • 3-6 Months
  • 6-9 Months
  • 9-12 Months

Product Type of Passive Infrared Motion Sensor market (the production, revenue, price, market share and growth rate of each type): 

  • Starting Milk Formula
  • Follow-on Milk Formula
  • Toddlers Milk Formula
  • Special Milk Formula

Passive Infrared Motion Sensor market Analyses by regions / countries by product types, by applications with sales, revenue and market share of Passive Infrared Motion Sensor, for each region, from 2013 to 2019.

Passive Infrared Motion Sensor Market Segment by Regions, regional analysis covers: 

  • North America (United States, Canada and Mexico)
  • Europe (Germany, France, UK, Russia and Italy)
  • Asia-Pacific (China, Japan, Korea, India and Southeast Asia)
  • South America (Brazil, Argentina, Colombia etc.)
  • Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)

Market Overview: Scope & Product Overview, Classification of Passive Infrared Motion Sensor by Product Category (Market Size (Sales), Market Share Comparison by Type (Product Category)), Passive Infrared Motion Sensor Market by Application/End Users (Sales (Volume) and Market Share Comparison by Application), Market by Region (Market Size (Value) Comparison by Region, Status and Prospect (2014-2024)).

The Objective of Passive Infrared Motion Sensor Market Research Report are as follow:

  1. To analyze and research the Passive Infrared Motion Sensor production, capacity, value, consumption, status and forecast 2024.
  2. To focus on competitive products, to define, describe and analyze market competition scenarios, SWOT analysis
  3. To define, describe and forecast the market by type, application and region.
  4. To analyze the markets potential and benefits, opportunities and challenges, patience and risks in the and major sectors.
  5. To identify the key elements and factors that encourage or obstruct the growth of the market.
  6. To identify high growth areas and analyzing opportunities for the stakeholders in the market.
  7. To analyze individual growth trends and market analysis about their contributions.
  8. To analyze competitive developments such as agreements, expansions, new product launches, and acquisitions in the market.
  9. To Provide strategic profiles of major players in the market, analyzing their fundamental capacities, and drawing a competitive scenario for the market.
  10. To Provide insights about factors that cause market growth. To analyse the Passive Infrared Motion Sensor Market based on various factors- price analysis, supply chain analysis, porter five force analysis etc.
  11. To provide detailed analysis of the market structure along with forecast of the various segments and sub-segments of the global Passive Infrared Motion Sensor Market.
  12. To Provide a country-level analysis of the current market size and future prospects.
  13. To Provide a country-level analysis for the segment through applications, product types, and sub-segments by region.

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Passive Infrared Motion Sensor market forecast, Suppliers Profiles and Sales Data, Industrial Chain, Sourcing Strategy and Downstream Buyers with sales and revenue, from 2019 to 2024:

The Passive Infrared Motion Sensor market analysis report speaks about the growth rate of Passive Infrared Motion Sensor market in 2024 manufacturing process, key factors driving the Passive Infrared Motion Sensor market, sales, revenue, and price analysis of top manufacturers of Passive Infrared Motion Sensor Market, distributors, traders and dealers of Passive Infrared Motion Sensor Market.

Describe Passive Infrared Motion Sensor sales channel, distributors, traders, dealers, Research Findings and Conclusion

  • Industrial Chain, Sourcing Strategy and Downstream Buyers: Industrial Chain Analysis, Upstream Raw Materials Sourcing, Raw Materials Sources, Downstream Buyers.
  • Marketing Strategy Analysis, Distributors/Traders: Marketing Channel (Direct & Indirect Marketing), Marketing Channel Development Trend, Market Positioning (Pricing Strategy, Brand Strategy, Target Client), Distributors/Traders List.

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Some of major points covered in TOC:

  • Passive Infrared Motion Sensor Players/Suppliers Profiles and Sales Data:Company, Company Basic Information, Manufacturing Base and Competitors, Product Category, Application and Specification with Sales, Revenue, Price and Gross Margin, Main Business/Business Overview.
  • Passive Infrared Motion Sensor Market by Manufacturing Cost Analysis:Key Raw Materials Analysis, Price Trend of Key Raw Materials, Key Suppliers of Raw Materials, Market Concentration Rate of Raw Materials, Proportion of Manufacturing Cost Structure (Raw Materials, Labor Cost), Manufacturing Process Analysis

Prevalence and associated factors of undernutrition among under-five children from model and non-model households in east Gojjam zone, Northwest Ethiopia: a comparative cross-sectional study | BMC Nutrition

Undernutrition is the most critical problem in the developing country. In Ethiopia, especially in the Amhara region, half of the under-five children are suffering from undernutrition [2, 20]. This study aimed to determine the prevalence of undernutrition and associated factors in East Gojjam Zone, northwest Ethiopia.

This study found that the prevalence of undernutrition among under-five children was high. Particularly, the percentage of stunting was (44.7%), underweight (15.3%) and wasting (10%) among model households. For children of non-model households, the prevalence of stunting was 52.5%, underweight (24.3%) and wasting (11.3%). In addition, significant variation was observed in the percentage of undernutrition among children between model and non-model households. The prevalence of undernutrition was higher among children in the non-model compared to children in the model families. This might be due to the difference in economic and agricultural imputes. This finding is supported by previous studies conducted in Bule Hora, Ethiopia [6], Hidabu Abote district [23], Haramaya district of Ethiopia [24], the Ethiopian Demographic Health Survey [2], in Wollo, Amhara region [14] and Tigray region [19]. Moreover, these might be due to that the study settings are similar in socio-demographic characteristics, residence and socio-economic status.

This study also showed a higher percentage of undernutrition compared with previous studies conducted in Gumbirt, northwest Ethiopia [20], in Egypt and Kenya [25]. This might be due to the difference in the sample size and study period between the current and previous studies. Moreover, the difference observed in undernutrition might be due to the difference in the socio-economic, feeding, lifestyle and socio-demographic characteristics. Similarly, Egypt [20] and Kenya [25] are better in economic development as compared with Ethiopia. The prevalence of underweight and wasting reported in this study was lower compared with the study done in Gumbirt, northwest Ethiopia [20] and Kenya [25]. This might be due to the difference in the sample size, study setting, and socio-demographic characteristics. In contrary, the current study comes with lower prevalence s of underweight as compared with a study conducted in Wollo, Amhara region [14], Tigray region [12], Hidabu Abote district [23] and Haramaya district [24] of Ethiopia. The discrepancy might be due to the difference in the study period and sample size. Similarly, lower prevalence of wasting also reported by the current study as compared with the previous study reported in Tigray, Hidabu Abote district and Haramaya district of Ethiopia [12, 23, 24]. Moreover, stunting was higher compared with the previous finding reported by Kenya [26].

This study also focused on identifying factors that have the association with undernutrition status of under-five children both among model and non-model households. In the binary variable of model households, the number of children, protected source of drinking water, daily meal frequency, complimentary food start, and fever were associated with stunting. Whereas in non-model households’ sex, protected source of drinking water, complimentary food, education on complementary food, number of children and age of caregiver were found to be associated with stunting. Moreover, the binary variable of model households, food distribution; daily meal frequency, the source of drinking water and family income were associated with underweight. Whereas, in non-model households, the power to use the money, ANC service utilization, protected source of drinking water, food distribution, child waste disposal, and solid waste disposal were associated with underweight in non-model households. In addition, the binary variable of model households, ANC service, source of drinking water, complementary feeding at 6 months, priority to feed their children and complimentary food education were significantly associated with wasting in the model household. Whereas, in non-model households, complimentary food start, breastfeeding education, ANC service, solid waste disposal, and household incomes were significantly associated with wasting.

Non-protected source of water identified as a predictor for the occurrence of under-five children under-nutrition/stunting/ among both model and non-model households. This might be that water from a contaminated source serves as a source for different parasitic and gastrointestinal infection. These infections expose children for undernutrition (stunting). According to the WHO, at least 50% of the combined undernutrition in children is related to unsafe water, inadequate sanitation or insufficient hygiene [22]. This can be supported by previous evidence observed by a study done in Medabazana district North Ethiopia [12].

Moreover, in this study daily meal frequency was also identified as a significant factor for the occurrence of undernutrition. Children who took meal frequency less than three times per day were more likely to be undernourished as compared to the counterparts. This can supported by study finding reported in Egypt [25].

Similarly, a lack of education on complementary feeding practice contributes 61% for the occurrence of under-five children under-nutrition/stunting/ among non-model households compared with their counterparts. This might be due to a mother who knows the recommended complementary feeding practice might have a better commitment to start complementary feeding on the recommended time and continue [1]. This supported by previous research conducted in the Gumbirt district northwest Ethiopia [14].

Children who start complementary feeding at 6 months were less likely to be wasted as compared with the counterpart. This finding is comparable with study finding reported in Bule Hora district south Ethiopia [15]. This similarity might be due to the similarity in socio-demographic characteristics particularly on community awareness towards timely initiation of complementary feeding. Information on complementary feeding is crucial for starting complementary food based on the recommended date [1].

Furthermore, the source of drinking water was also identified as significant predictors for an increased odd of undernutrition (stunted and underweight) among under-five children who were from both model and non-model household. Under-five children from model and non-model households, who use non-protected water, were 92 and 93% times more likely to be undernutrition as compared with their counterparts. This finding is comparable with previous study report done by Machakel district.

The timing of complementary feeding was also recognized as predictors for the high prevalence of undernutrition among model households. Children who came from model households and those who did not start complementary feeding on 6 months had a 73% (AOR = 0.27, 95%CI: 0.08, 0.89) higher odds of undernutrition/wasting/ as compared to their counterparts. Children who came from model households and those who served prior than elders had 80% (AOR = 0.20, 95%CI: 0.06, 0.67) lower odds of undernutrition as compared to their counterparts.

Antenatal care service and solid waste disposal system were also identified as factors for the increased odds of undernutrition among children in non-model households. Non-model households, who had no ANC follow up had 80% (AOR = 0.20, 95%CI: 0.06, 0.67) higher odds of undernutrition compared to their counterparts. Similarly, children from non-model households and those who had no solid waste disposal were 58% (AOR = 0.420, 95%CI: 0.19, 0.91) times more likely to be undernutrition compared with the counterpart. This fact supported well by research findings reported by Nigeria [27]. This might be due to those women who have antenatal follow-up provided education on focusing on the recommended infant feeding practice. As a result, she can feed her child based on the information gained from health facilities. Moreover, most of the time women who have ANC follow-up are those with higher education and economic status.

Carnivores Eat Raw Liver at Vegan Demonstration to Protest Malnutrition

A couple of carnivores decided to eat raw, bloody liver at a vegan protest in Melbourne as their own form of protest against veganism.

Footage shows two raw meat eaters standing next to vegans who are quietly protesting animal cruelty by holding screens showing footage of the abuse.

At first, the vegans appear to ignore the protesters, but one vegan approaches the men, saying: “You look really proud of yourself.”

“I am proud,” a carnivore protester said, while taking a break from his bloody feast.

“You’ve achieved a great feat today,” the vegan replied.

One of the men then throws a large chunk of meat in the street, and after he is told he is wasting meat by a vegan, the carnivore says: “Now the bird’s will eat it.”

Asked why they are eating raw meat by one of the vegan protesters, one of the carnivores responded: “because you guys are making people malnourished.”

“You don’t understand you’re making people sick,” he added.

“You already look halfway there,” he said to one of the vegans. “Trust me; you’re going to start eating meat again.”

“You’re going to start craving meat once you realize you’re like dying,” to which the vegan responded with laughter.

The video, which has been posted to several sites, has gone viral.

A spokesperson for Animal Activist Collective told Daily Mail that they received a tip about the carnivores’ plans to crash their weekly protest.

The spokesperson claims that the raw meat eaters were encouraged to crash the event by Sv3rige, the infamous carnivore YouTuber who crashes vegan events, and was recently arrested after eating a raw squirrel at a vegan market.

According to the spokesperson, many of these carnivores, who follow Sv3rige religiously, are “fad dieters” who experienced problems on a vegan diet due to their extreme ways of eating.

“These ‘ex vegans’ usually then go on to blame a plant based diet based on their misguided idea of what a healthy vegan diet is and end up taking things to an even more extreme,” the spokesperson said.  

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Restaurant closures in Riverside County, March 28-April 4 – Press Enterprise

Here are the restaurants and other food facilities closed by health inspectors in Riverside County between March 29 and April 4, 2019, according to the county’s Department of Environmental Health. If no reopening date is mentioned, the department had not listed that facility as reopened as of this publication.

Del Pueblo Market, 2131 N. Perris Blvd. Suite C4, Perris

  • Closure date: April 3
  • Grade: 82/B, failing
  • Reason for closure: Rodent infestation. The inspector saw droppings on a cutting board in the meat department and on food display shelves and flooring throughout the facility. Rodents had also apparently gotten into a bag of Flamin’ Hot Cheetos. There was one additional critical violation, for adulterated food: There was a live spider and web on the wall of a bulk rice bin, and several dead bugs in the rice. The operator said the facility had no regular pest-control service.
  • Reopening date: April 4
  • New grade: 97/A, passing

Burger King, 24800 Sunnymead Blvd., Moreno Valley

  • Closure date: April 3
  • Grade: 84/B, failing
  • Reason for closure: Cockroach infestation. The inspector saw several live roaches in a storage area. There was one additional critical violation, for a tray of cooked eggs not being kept hot enough.

Al-Reef Mediterranean Grill, 41539 Kalmia St. Suite 116, Murrieta

  • Closure date: April 2
  • Grade: 82/B, failing, on March 27
  • Reason for closure: Cockroach infestation. When the inspector visited April 2 for a follow-up to the failed inspection March 27, she found a live roach in a pot of uncooked rice, plus multiple dead roaches around the kitchen, and closed the facility.
  • Reopening date: April 4
  • New grade: 96/A, passing

Healthy Life, 5379 Arlington Ave., Riverside

  • Closure date: April 2
  • Grade: Not graded
  • Reason for closure: No hot water (detailed report not available)
  • Reopening date: April 3

Taco Bell, 3317 W Florida Ave., Hemet

  • Closure date: April 1
  • Grade: Not graded
  • Reason for closure: Expired permit (detailed report not available)
  • Reopening date: Later that day

Non-closure inspections of note

Here are facilities that weren’t closed but had other significant issues in their inspections.

Chuyita’s, at 24021 Alessandro Blvd. in Moreno Valley, was inspected April 4 and received a failing grade of 79/C with one critical violation: Some food (two large containers of masa and some cooked jalapenos) wasn’t being held at a safe temperature. In lesser violations, the inspector found multiple bugs in a bulk container of crushed red peppers, and noted numerous examples of items being dirty or in disrepair. This was the restaurant’s third failed inspection in two years, and it now faces a permit suspension/revocation hearing.

Castaneda’s Mexican Food, at 1450 University Ave. Suite P in Riverside, was inspected April 3 in response to a food-borne illness complaint and received a failing grade of 82/B. There were no critical violations, but among the lesser violations, a cook and manager didn’t wash hands properly and there were gnats in the kitchen and mold in the ice machine. This was the restaurant’s second failed inspection in two years, and it now faces a disciplinary hearing.

Subs & Spuds, at 5225 Canyon Crest Dr. Suite 83A in Riverside, was inspected April 2 and received a failing grade of 81/B with one critical violation, for food not being held at a safe temperature. A hot-holding unit wasn’t keeping food hot enough and was fixed right away; a refrigerator wasn’t keeping food cold enough and was impounded until it can be fixed.

Punjab Palace, at 10359 Magnolia Ave. in Riverside, was inspected March 29 and received a failing grade of 75/C with four critical violations. “This facility had many egregious sanitation violations and was very close to being closed” because of those conditions, the inspector wrote. Multiple items of food were sitting out at room temperature and were discarded. Food wasn’t being cooled down properly. Raw meat was being prepared on top of trash cans that were filling in for tables, which the inspector called “unacceptable.” And the dishwasher wasn’t dispensing sanitizer (but was fixed before the inspector left).

Al Basha Market & Grill, at 199 N. State St. Suite 112 in Hemet, was inspected March 27 in response to a food-borne illness complaint and received a failing grade of 80/B with one critical violation: Some raw chicken and sliced tomatoes weren’t being kept at a safe temperature and were discarded. In a lesser violation, the inspector found a container of moldy meatballs in the cooler and discarded those as well.

Updates from past weeks

Woodfire Cafe, at 3967 Market St. in Riverside, which failed a March 28 inspection with a grade of 80/B and was closed because of a rodent infestation, was permitted to reopen March 29. However, it also was placed on probation due to ongoing issues (this was its third failed inspection in a year and second rodent-related closure in five months). At its required follow-up inspection April 5, it received a passing grade of 97/A.

Korean BBQ House, at 9844 Magnolia Ave. in Riverside, which was closed March 27 for remodeling without submitting plans, has gone out of business, according to the health department.

The Subway at 3590 Central Ave., Suite 102A, in Riverside, which was closed March 7 over a lack of ventilation due to a broken air conditioner, reopened March 8 and then closed again March 20 for the same reason, has not yet been listed as reopened.

Choose wisely when it comes to your health – Red Deer Advocate

Making healthy food choices is a sensible thing to do at all ages. As our body undergoes changes with age, its nutritional requirement changes accordingly. Food being our main source of nutrients, we have to make appropriate dietary changes to ensure that our body is getting all the nutrients in the required amounts to avoid malnutrition-related consequences.

34% of older Canadians are found to be at risk of malnutrition. Women have a higher risk of malnutrition compared to men. Among women, those aged 75 years and older, and those living alone, have higher risk than their younger counterparts, and those who live with others. Older adults having depression – diagnosed or undiagnosed – have 62% risk of being malnourished.

Malnutrition in older adults can be due to causes related to normal aging, mental and physical health conditions and medications for the same, and socio-economic factors including the living environment.

Here are 10 healthy eating tips specific for older adults from the National Institute of Aging and Dietitians of Canada.

Drink plenty of fluids, preferably water, and stay hydrated. With age, our sense of thirst can diminish. Drinking water, low fat or fat-free milk, and 100% juice keeps you hydrated. Coffee, tea, and juice with added sugars and salt can be dehydrating.

Try to eat with a friend or a family member more often, to make meals more enjoyable. If you crave a change, visit a nearby senior centre or place of worship to enjoy your lunch at subsidized rate with others. If you live alone, spruce up your dining area with a table cloth, flowers and enjoy your favourite music as you eat.

Plan healthy meals-Get information on what to eat, how much to eat, and which foods to choose from Canada food guide, or Dietitians Canada website, or get a referral to consult a dietitian through your primary care network. Plan for three meals and a couple of healthy snacks each day.

Choose your plate and know your portions- Choose foods from all 4 groups- whole grains, protein, fruits and vegetables, and oils and fats. 1/2 of your plate should be covered by fruits and vegetables, 1/4 by brown rice, bread or whole-grain pasta, and the remaining 1/4 by protein-rich foods such as diary, lean meat, egg, fish, tofu, or beans.

Include a variety of different colored vegetables to get health-promoting nutrients. Enjoy one dark green and one orange coloured vegetable everyday. If you have difficulty purchasing fresh vegetables and fruits, get frozen ones instead. If you crave sweets, choose a fruit over a cookie/cake/ice-cream.

If you are unable to chew vegetables, fruits, and meat, try cooked or canned foods such as unsweetened fruit, low-sodium soups and tuna.

Flavour food with herbs and spices. With age, our ability to taste natural food flavours decreases and even favourite foods might start tasting different. Add spices and herbs, and lemon juice to your food to increase their flavor.

Keep food safe and fresh to prevent food-related illnesses. Avoid unpasteurized dairy, raw, and undercooked eggs, fish, meat and poultry. Do not keep leftover food in the fridge for more than 2 days. Thaw frozen food in the fridge rather than on countertop.

Read the nutrition label on foods to ensure that you are making the right choices when buying grocery. Pay attention to the calories, sodium, trans- fats and sugars. Most canned and processed foods contain excess sodium and hidden sugar.

Include a small amount (30-45 mL or 2-3 tbsp) of unsaturated fats, such as canola oil, olive oil, salad dressing, non-hydrogenated margarine and mayonnaise. Limit butter, hard margarine, lard and shortening, which are higher in saturated fat and/or trans-fats.

Choose nutrient dense foods over calorie-dense foods. These provide many nutrients without adding calories. For example, a slice of 100% whole-wheat bread contains 138 calories, where as a medium croissant contains 231 calories.

Banana, chicken, peanuts and eggs are nutrient-dense, while cookies, candy, ice-cream etc. are calorie-dense.

The Canada food guide and Dietitians Canada website ( https://www.dietitians.ca/Your-Health/Nutrition-A-Z/Seniors.aspx ) are excellent sources for more information on how to make smart food choices. If you would like to know how well you are currently doing with daily food choices, use the eating habits questionnaire on Nutri-eSCREEN http://www.nutritionscreen.ca/?promo=escreen. As the old saying goes, you are what you eat.

Padmaja Genesh, who holds a bachelor degree in medicine and surgery as well as a bachelor degree in Gerontology, has spent several years teaching and working with health care agencies. A past resident of Red Deer, and a past board member of Red Deer Golden Circle, she is now a Learning Specialist at the Alzheimer Society of Calgary. Please send your comments to [email protected]

Grandmother credits raw food diet with keeping her youthful and energetic

A grandmother-of-four credits her raw food lifestyle for keeping her young and means she no longer fears getting older after 11 years of following the diet.

Raw food chef, Heather Hill, 56, from Uxbridge, Ontario, Canada, has always had a lifelong passion for all things health and fitness and trained to be a nurse in the eighties to pursue this and help others stay healthy. 

But when Heather met her husband, Ken, after graduating, they were married four months later and started their family.

Wow! 56-year-old Heather Hill from Uxbridge, Ontario, Canada, credits her raw food diet with keeping her feeling youthful and energetic

Wow! 56-year-old Heather Hill from Uxbridge, Ontario, Canada, credits her raw food diet with keeping her feeling youthful and energetic 

Healthy: The mother-of-three, who also has four grandchildren, has always had a passion for health and fitness, and trained to become a nurse in the 80s before getting married

Healthy: The mother-of-three, who also has four grandchildren, has always had a passion for health and fitness, and trained to become a nurse in the 80s before getting married 

Foodie: Heather became a vegetarian in 2008 and then switched to a raw food diet in 2016, which involves only eating raw food that isn't heated or processed above 46-degrees

Foodie: Heather became a vegetarian in 2008 and then switched to a raw food diet in 2016, which involves only eating raw food that isn't heated or processed above 46-degrees

Foodie: Heather became a vegetarian in 2008 and then switched to a raw food diet in 2016, which involves only eating raw food that isn’t heated or processed above 46-degrees

Positive: Since going raw, Heather, as seen with husband Ken, said she feels more energetic, has fewer aches and pains and feels happier in herself in general

Positive: Since going raw, Heather, as seen with husband Ken, said she feels more energetic, has fewer aches and pains and feels happier in herself in general 

Heather is a mom to three grown up daughters and whilst her children were young found she had the spare time to research natural health for increasing quality of life and longevity.

When she was 30, Heather became a vegetarian in 2008 and then switched to a raw food diet in 2016.

This involves only eating raw food that isn’t heated or processed above 46-degrees which means the natural enzymes and nutrients aren’t destroyed and the body can break the food down more easily.

Energetic: Heather's diet also gives her a lot of energy to exercise every day, as she regularly does yoga, Pilates, hiking, swimming and cycling

Energetic: Heather’s diet also gives her a lot of energy to exercise every day, as she regularly does yoga, Pilates, hiking, swimming and cycling 

Since going raw, Heather has more energy, fewer aches and pains, feels happier within herself and no longer fears getting older. 

Heather’s healthy regime also enables her to have the energy to exercise every day with yoga, Pilates, hiking, swimming and cycling among her favorites.

One of the biggest misconceptions that people have of the raw food diet is that it involves only eating salads but this is something that Heather is keen to disprove as she enjoys burgers, pizzas, sandwiches, wraps, quiches and chilli, which she shares on Instagram.

‘I learnt about the power of enzymes back in the mid-nineties when I read a booklet called Don’t Dine without Enzymes. Years later my youngest daughter picked up David Wolfe’s book Eating for Beauty.

‘This is when it really came together and made so much sense. We increased the amount of raw living foods at that point, around 12 years ago,’ said Heather.

‘I became raw in 2008. I was at that time a raw vegetarian and not raw vegan. I consumed raw milk, cheese, Kefir and yogurt until my journey led me towards raw veganism is 2016. I have never looked back.

‘The raw food diet means, eating raw food not heated and processed above 46C (115F). This keeps the enzymes and other nutrients intact and makes it much easier for the body to use.

Health-conscious: Pictured with her daughters, Heather is keen to prove people wrong who think eating a raw diet means they can only eat salads

Health-conscious: Pictured with her daughters, Heather is keen to prove people wrong who think eating a raw diet means they can only eat salads 

Informative: Heather said eating raw foods that haven't been heated above 46 degrees keeps the enzymes and other nutrients intact, making it much easier for the body to use

Informative: Heather said eating raw foods that haven’t been heated above 46 degrees keeps the enzymes and other nutrients intact, making it much easier for the body to use

Knowledgeable: Heather said she thinks there are certain misconceptions surrounding raw diets - one of which is that people on such diets only eat salads

Knowledgeable: Heather said she thinks there are certain misconceptions surrounding raw diets – one of which is that people on such diets only eat salads

Nutritious! The grandmother said there are an abundance of delicious foods that she eats on her raw diet, including burgers, pizza, sandwiches, wraps, quiche and chili

Nutritious! The grandmother said there are an abundance of delicious foods that she eats on her raw diet, including burgers, pizza, sandwiches, wraps, quiche and chili

Beneficial: Heather said that since adapting the raw diet, she has more energy and fewer aches and pains throughout her body

Beneficial: Heather said that since adapting the raw diet, she has more energy and fewer aches and pains throughout her body

Beneficial: Heather said that since adapting the raw diet, she has more energy and fewer aches and pains throughout her body

‘When we heat our food above this temperature it kills the food enzymes and our body now needs to use its own precious enzymes to breakdown nutrients to be used for growth, repair other body functions.

‘It just made sense to me. Knowing each time I ate cooked food I used my own enzymes and energy to break it down. We do not have an endless supply of these little powerhouses, so by eating raw, it keeps the food intact which means they can be used for other important jobs in the body,’ she said. 

Glowing: The mother-of-three also said her weight is stabilized and her skin is clearer

Glowing: The mother-of-three also said her weight is stabilized and her skin is clearer 

Heather said she thinks there are certain misconceptions surrounding raw diets – one of which is that people on such diets only eat salads.   

Explaining that this isn’t the case, she said: ‘Truth is, there are so many things that can be enjoyed on a raw food diet. Burgers, pizza, sandwiches, wraps, quiche and chili just to name a few. And they are so flavorful.

‘I’d say don’t knock it until you’ve tried it. You can only know for sure once you have walked the walk and felt the difference,’ she added.

Heather said that since adapting the raw diet, she has more energy and fewer aches and pains throughout her body.

She also said her weight is stabilized, and that her skin is clearer. 

‘For the most part, I have a wonderful sense of well-being and joy,’ she added. 

‘I feel younger, more energetic and stronger. I no longer experience unstable sugar issues either.’

At first, Heather found it difficult to manage her comfort food cravings but found raw food alternatives. Her favorite dish to prepare now is raw food pizza.

She said: ‘Some of the hardest things about moving over to this lifestyle were the cravings for comfort foods. Adopting a few raw food favorites has really helped with this.’

Favorites: Pictured with her children and grandchildren, Heather said her favorite dish to prepare now is raw food pizza

Favorites: Pictured with her children and grandchildren, Heather said her favorite dish to prepare now is raw food pizza

Balance: Despite being strict in terms of sticking to the diet, the 56-year-old said that every now and then she will allow herself an exception if she has a bad craving

Balance: Despite being strict in terms of sticking to the diet, the 56-year-old said that every now and then she will allow herself an exception if she has a bad craving 

Diet: Heather will start her day with fresh fruit for breakfast and lunch with fruity snacks throughout the day to satisfy her hunger. For dinner, chili, quiche or salad are on the menu

Diet: Heather will start her day with fresh fruit for breakfast and lunch with fruity snacks throughout the day to satisfy her hunger. For dinner, chili, quiche or salad are on the menu

Diet: Heather will start her day with fresh fruit for breakfast and lunch with fruity snacks throughout the day to satisfy her hunger. For dinner, chili, quiche or salad are on the menu 

Positivity: Heather said the raw food diet has given her 'new life, energy and hope', and she added that a she no longer dreads or fears growing older

Positivity: Heather said the raw food diet has given her ‘new life, energy and hope’, and she added that a she no longer dreads or fears growing older 

And despite being determined to stick to the diet, Heather isn’t too hard on herself, as she said every now and then she will allow herself an exception if she has a bad craving. 

However, she said she goes ‘right back on the path’ afterwards.  

She explained: ‘I found that allowing for these exceptions not only had me keeping peace with myself but reminded me just how bad I felt eating that way.

Advice: The grandmother advises anyone wishing to embark on a raw food diet to start with one meal at a time

Advice: The grandmother advises anyone wishing to embark on a raw food diet to start with one meal at a time 

‘My favorite food to prepare is likely raw pizza. Each one can be different from the other depending on what you have available in the kitchen to use.

‘The look is appealing and it’s a family-pleaser. We often will make smaller pizzas and let the family top them with their own favorite toppings. I also absolutely love making desserts. These are colorful and incredibly delicious,’ she said.

Typically, Heather will start her day with fresh fruit for breakfast and lunch with fruity snacks throughout the day to satisfy her hunger, for dinner, Heather enjoys a raw food meal of chili, quiche and salad or sweet potato crackers with cashew cheese.

Sharing her words of advice to others, Heather said: ‘To me, the raw food diet has given me new life, energy and hope. Age no longer is something I dread or fear. 

‘I wish that for everyone. Aging should not hurt. I feel this lifestyle offers that hope,’ she said.

‘I would say to start with one meal at a time and add as you are ready. Fresh ripe fruit is one of the most nutritiously rich foods to easily add. Eating fruit on its own is best also as it does digest at a faster pace.

‘Preparing certain foods in advance is also a great idea. I keep prepared foods like pizza crusts, wrappers, quiche, onion bread, crackers and some sauces ready for use in my freezer. 

‘This saves loads of time and is so convenient,’ she added.  

WATCH LIVE: Factory fire at Newly Weds Foods near Wrightwood, Keeler on Chicago’s Northwest Side

CHICAGO (WLS) — Emergency crews are working to contain a massive fire at a factory on Chicago’s Northwest Side Tuesday evening.

RAW VIDEO: Crews battle massive factory fire

The blaze broke out at Newly Weds Foods, a baking and food manufacturing facility, in the 4100-block of W. Wrightwood in the Belmont Gardens neighborhood.

The fire was upgraded to a hazmat situation as the block-long building collapsed, the fire department said. Spokesperson Larry Langford said the fire started in a piece of machinery inside the building.

WATCH: Flames shoot through roof of factory

One firefighter suffered a minor injury in the fire and was taken to Illinois Advocate Masonic Hospital in good condition.

The fire department said that employees were able to safely leave the building as the fire was detected. All employees have been accounted for and no injuries were reported.

Milwaukee District-North trains are moving at restricted speeds through the area and will not stop at the Healy station, Metra said.

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